Apple & Rhubarb Crumble
This crumble screams autumn flavours. Top it with my creme anglaise, turn on the fire and curl up with a movie #perfect
Servings 8 people
Calories 239kcal
Ingredients
Crumble Mix
- 4 stalks rhubarb diced
- 3 granny smith apples peeled and diced
- 1/2 cup raisins
- 1/3 cup castor sugar
- 1 tbsp water
- 1 cinnamon stick
- 1 vanilla bean cut in half & seed removed
Crumble Topping
- 1/3 cup self raising flour
- 1 cup flour
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 100 g butter chopped and room temp
- 1/2 cup porridge oats
- 1/3 cup brown sugar
Instructions
- Combine all crumble mix ingredients together in baking tray, cover with foil and bake for 30 - 40 minutes @ 170c
- Meanwhile, combine flour, ginger & cinnamon together in mixing bowl.
- Rub in softened butter using your finger tips until it resembles breadcrumb like consistency.
- Stir in the oats and sugar to breadcrumb mix.
- Top baked fruit with crumble topping and bake for 20 minutes (or until golden brown) at 170c.
- Serve with custard, ice-cream or my fancy creme anglaise!
Notes
Essential Tools
- baking tray - glass, ceramic or foil
- measuring cups & spoons
- chopping board
- knife
- medium sized mixing bowl
Tips/Tricks
- crumble will keep for about 5 days in the fridge... BUT why would you
- you can use this recipe base for any crumble, you may just need to edit the sugar quantity for certain sweeter fruits but then again a tropical fruit crumble seems kinda weird
- stay away from rhubarb leaves, in case you didn't know they contain high levels of oxalic acid. You would need to eat a reasonable amount for it to be harmful but lets not experiment on that one
Nutrition
Calories: 239kcal | Carbohydrates: 56g | Protein: 4g | Sodium: 8mg | Potassium: 329mg | Fiber: 4g | Sugar: 25g | Vitamin A: 65IU | Vitamin C: 5.7mg | Calcium: 48mg | Iron: 1.7mg